Shirataki Noodle Salad with Ginger Sesame Dressing
Ingredients
The salad
-
1
8-ounce package
tofu shirataki noodles, spaghetti cut
-
½
bell pepper
diced
-
1
cup
sliced red cabbage
-
1
cup
chopped cucumber
-
3
green onions
diced
-
1
15-ounce can
chickpeas, rinsed, drained
-
2
tablespoons
chopped cilantro
-
1
tablespoon
sesame seeds
The dressing
-
1
tablespoon
sesame oil
-
1
teaspoon
chili oil
-
1
tablespoon
rice vinegar
-
2
tablespoons
soy sauce, reduced sodium, gluten free
-
1
teaspoon
agave syrup
-
2
cloves
garlic, minced
-
1
teaspoon
fresh minced ginger
Instructions
- Drain the shirataki noodles in a colander and bring a medium pot of water to a boil.
- Boil the noodles for 2-3 minutes, then drain and rinse them in the colander to cool.
- In a large salad bowl, combine the cooled noodles with bell pepper, cabbage, cucumber, green onions, chickpeas, cilantro, and sesame seeds.
- In a small dish, whisk together all the dressing ingredients.
- Toss the salad with the dressing to coat evenly and chill until serving.
Nutrition Facts (estimated)
Servings
8
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
4g
Sodium
242mg
Cholesterol
0mg
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